Asian Chicken Quesadilla With Grilled Pineapple Salsa Pt

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Asian	Life1, Lifetime tv	4	Servings

INGREDIENTS

		Ingredients needed
2		Chicken breasts, boneless
		and
		skinless
1/2	c	Low-sodium soy sauce
2	T	Ginger, chopped
2		Cloves garlic, coarsely
		chopped
1	T	Olive oil
1/4	c	Monterey jack, grated
1/4	c	White cheddar, grated
1		Scallion, coarsely chopped
		Ingredients needed for
		grilled pineapple
		salsa
1/2		Ripe pineapple, peeled
		cored and
		cut into 1-inch
		slices
1 1/2	T	Cilantro, coarsely chopped
3	T	Fresh lime juice
1/4		Red onion, finely chopped
1/2		Jalapeno, seeded and chopped
		fine
2	T	Olive oil
		Salt and fresh ground white
		pepper
		Ingredients needed for
		hoisin
		vinaigrette
2	T	Red onion, finely chopped
2		Cloves garlic, finely
		chopped
2	T	Hoisin sauce
3	T	Rice wine vinegar
1	T	Sesame oil
1/2	c	Olive oil
		Salt and fresh ground white
		pepper

INSTRUCTIONS

2    
How to Prepare the Quesadilla:  Place the soy sauce, ginger, and garlic
in a saucepan and bring to a  boil. Remove from the heat and let sit
for half an hour. Place the  chicken breasts in a shallow baking dish
and pour the marinade over.  Cover and place in the refrigerator to
marinate at least 4 hours or  overnight. Season the chicken with salt
and pepper to taste. Heat the  oil in a large saut pan over high heat
until it just begins to smoke.  Place the chicken in the pan and saut 5
minutes or until golden brown  on one side. Lower the heat to medium,
turn the chicken over and  continue cooking until the chicken is almost
cooked through,  approximately 4 minutes. Let the chicken sit for 1
minute and slice  on the bias into 1/2-inch pieces (the chicken will
finish cooking in  the oven). Preheat the oven to 450 F. Place 2
tortillas on an  ungreased baking sheet. Spread 1/2 the cheeses, green
onion, and  sliced chicken on the 2 tortillas. Stack the 2 layers and
cover with  the remaining tortilla. Bake for 8-12 minutes, or until the
tortillas  are crisp and the cheese has melted. Cut into quarters and
serve hot  garnished with the salsa.  How to Prepare the Salsa:  Heat a
grill on high until it just begins to smoke. Grill the  pineapple
slices 2-3 minutes on each side until lightly browned.  Remove and cut
into medium dice. Add the cilantro, lime, onion,  jalapeno, and olive
oil. Season with salt and pepper to taste. Let  sit at least 1/2 hour.
How to Prepare the Hoisin Vinaigrette:  Place the onion, garlic, hoisin
sauce and vinegar in a blender and  blend until smooth. With the motor
running, slowly add the sesame and  olive oil, drop by drop at first,
until emulsified. continued in part

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 735 Calories From Fat: 422 Total Fat: 47.8g Cholesterol: 79.6mg Sodium: 2316.8mg Potassium: 1245.8mg Carbohydrates: 49.5g Fiber: 8.2g Sugar: 28.2g Protein: 37.5g